RECIPE: Flavor-packed chili in a jiffy
When time permits, I enjoy the hours-long process of simmering Texas-style chili on the stovetop. However, a quick, classic American-style ground beef chili can be just the thing on a cold winter weeknight.
It doesn’t take long to tenderize ground meat, or, if you want to use them, build flavor with a can of beans, so the only tweaks needed to make a typical chili recipe 5:30 Challenge-appropriate are in the ingredient list.
Most chili recipes come with a long list of spices, aromatics and “secret” ingredients like chocolate or coffee. To get down to the basics, it’s helpful to think about the key components to a good chili.
Beyond the beans and meat, you’ll need to use ground chiles, some kind of tomato product and perhaps an aromatic vegetable, such as an onion or garlic. I keep things simple with a classic chili powder blend, which typically includes spices like cumin and oregano, in addition to dried mild and spicy chiles. For the tomato component, I find concentrated tomato paste to be the most impactful. Its deep sweetness and umami amplify the dish more than canned whole tomatoes would do on their own. In addition to the paste, I use a tomato-vegetable juice, such as V8, to bring the dish together. These juices contain aromatics in addition to tomatoes, and add the necessary liquid to turn the meat and beans into an actual chili. (To allow for flexibility in seasoning, it’s best to use low-sodium juice; you can always add more salt to the chili before serving if you need.)
The final touch for any chili is the toppings. I like to bring an assortment to the table so everyone can top their bowl to their liking.
Quick Classic Chili
- 2 tablespoons vegetable or extra-virgin olive oil
- 1 pound 85% lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste
- 1 (14-ounce) can kidney beans, drained
- 1 cup low-sodium tomato-vegetable juice, such as V8
- On the side: Toppings, such as grated cheese, sour cream, lime wedges and/or cilantro
- Heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the beef in a single layer and flatten it using a spatula into the bottom of the saucepan. Cook, undisturbed, until the bottom begins to brown, 2 to 3 minutes. Season with the chili powder and 1 teaspoon salt. Continue to cook, stirring and breaking up the meat now, until aromatic, about 1 minute. Stir in the tomato paste and cook for 1 minute. Keep cooking and stirring until the beef is no longer pink, 2 to 3 minutes.
- Add the beans and tomato-vegetable juice and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the chili is thickened and flavorful, 10 to 15 minutes. Remove from the heat and season to taste with salt. Serve with your toppings of choice.
Nutritional information
Per serving: Per serving (without toppings): 419 calories (percent of calories from fat, 54), 28 grams protein, 21 grams carbohydrates, 6 grams fiber, 25 grams total fat (8 grams saturated), 77 milligrams cholesterol, 640 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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